Tuna nicoise pasta salad
Delight in the mingling flavors of tuna, olives, cherry tomatoes, and herbs fused in a delectable nicoise pasta salad. Taste the Mediterranean freshness!
Ingredients:
- 450g small uncooked pasta (such as gemelli or cavatappi)
- 230g trimmed haricots verts (French green beans)
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 2 tablespoons chopped fresh tarragon, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon honey
- 1 teaspoon lemon zest
- ½ teaspoon ground black pepper
- 1 (15-oz.) can Navy beans, drained and rinsed
- 1 (12-oz.) jar marinated artichoke hearts, drained and coarsely chopped
- 2 cups halved grape tomatoes (24 grape tomatoes)
- ⅓ cup halved, pitted kalamata olives (16 olives)
- ⅓ cup halved, pitted Castelvetrano olives (10 olives)
- 2 tablespoons drained capers
- 2 (5-oz.) cans oil-packed tuna, drained
- 6 hard boiled eggs, quartered
Instructions:
- Begin by bringing a generous amount of salted water to a boil over high heat. Cook the pasta until it is firm to the bite as per the instructions on the package. In the last 4 minutes of cooking time, add the green beans to the boiling water. Once done, drain the pasta and beans, then immediately submerge them in ice-cold water. After chilling, drain them well.
- In a spacious bowl, mix together olive oil, lemon juice, parsley, tarragon, mustard, salt, honey, lemon zest, and pepper. Combine the drained beans, artichoke hearts, tomatoes, olives, capers, and the cooled pasta and beans; gently toss to blend the ingredients. Add in sizable pieces of tuna, stirring carefully to mix everything without breaking up the tuna.
- Refrigerate until you are ready to serve, and just before serving, place the eggs on the serving dish.
Summary:
- Calories: 4616 kcal
- Fat: 207 g
- Protein: 220 g
- Carbs: 490 g
- Potassium: 4212 mg
- Magnesium: 666 mg